---------------------------------------------------------------------------
**** Goanet Classifieds ****
---------------------------------------------------------------------------
Enescil, a Brazilian engineering firm requires Engineers, Architects
and Draftsmen, proficient in AutoCAD, for their new office in Goa
Those interested can email enescil....@gmail.com by 15 November 2011
Selected candidates will be sent to Brazil for 2 months training
---------------------------------------------------------------------------
The new 'smell' of success - Goan feni in odourless avtar
VIBHA VERMA
vi...@herald-goa.com
Panjim: Important Feni makers across Goa are receiving feni these days,
instead of making and sending them out. This “caju” has got less colour
and err what the hick no smell. Feni without smell!!!!
While feni-tics (feni fanatics) might fume at the odour-less feni, the
Indian Council of Agricultural Research has managed a breakthrough to
make feni more accessible to others and make them converts.
The scientists at Old Goa-based Indian Council of Agricultural Research
(ICAR) have eliminated the strong odour, which will make it more
acceptable amongst national and international buyers.
It is expected the odourless Feni can fetch more commercial value,
within and in the international markets. The scientists have already
started experimenting among the feni-makers divided in three batches to
check the response, which has been tremendous.
Nearly 2000 feni-makers are currently involved in making feni in a
highly traditional way.
ICAR Director Dr Narendra Pratap Singh told Herald that researchers have
achieved this milestone without tampering with the taste of this drink.
"Our aim is to make the smell acceptable without making it lose its
flavour,” Singh said announcing the breakthrough in the research.
ICAR’s Senior Scientific Investigators S B Barbuddhe and A R Desai were
tasked to find a scientific solution for the problem.
The central government institute’s research on this Goan brew began when
the Goa Feni Association approached them in the last season with the
request to study the entire process of feni-making.
During their studies, the scientists found that the yield of feni varies
with the type of technique employed for distillation and depends on the
natural flora, which spirals its fermentation.
Barbuddhe said there is no information available on the type of
microflora involved in fermentation of cashew apple juice.
ICAR has been studying the micro-flora and the type of techniques
involved in feni making. The initial studies have concluded that the
method of juice extraction from the cashew apple is unhygienic and
recommended their standardization.
Barbuddhe said that the use of tin or iron containers for storing the
juice during the fermentation process leaves blackening of the juice
which may affect the flavor of the end product.
ICAR findings also revealed that the yeast population in naturally
fermented juice is diverse and hence it recommends standardizing the
fermentation and distillation process for large scale adoption.
“The mechanized way of extracting juice will help in hygienic handling
of the pre-fermented juice,” the scientist added.
The experts have estimated that Rs 700 crores could be made through the
sale of Feni only in India.
Feni has always been accepted socially in the state as a party drink for
every class of people. Besides this, it has also been honored for the
medicinal values embedded in it.
After a long drawn struggle, the Goan spirit has already received GI
(Geographical Indication), which makes it patented product. This spirit
is also derived from Coconut besides Cashew in the State.
RESPONSE:
>The scientists at Old Goa-based Indian Council of Agricultural
> Research (ICAR) have eliminated the strong odour, which will make it
> more acceptable amongst national and international buyers.
COMMENTS: The strong odor is the unique identity of Goan cashew feni.
When we come across a cashew feni drinker, we usually say in Konkani:
“Tannem fulam mavleant” (He wore flowers.) Here flowers mean fragrance
of the feni, which is difficult to hide; it even settles on clothes!
If the person is too intoxicated with feni, we casually ask him: “Kitem
re Pedru, aiz borinch fulam mavleant mure!” (Peter, you wore lots of
flowers today!)
If they do away with the strong odor of the feni, we won’t be able to
use the above-mentioned Goan expressions!
>“The mechanized way of extracting juice will help in hygienic handling
> of the pre-fermented juice,” the scientist added.
Comments: Agreed. But how will they extract nira?
When summer sets in, we love to drink our urr’rak. Will they manufacture
it or do away with it?
Moi-mogan,
Domnic Fernandes
Anjuna, Goa
Mob: 9420979201
---------------------------------------------------------------------------
Protect Goa's natural beauty
Support Goa's first Tiger Reserve
Sign the petition at: http://www.goanet.org/petition/petition.php
---------------------------------------------------------------------------
